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MSGID: 35195.fidonet_cooking@1:105/500 2d98afc4
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkey Schnitzel
 Categories: Turkey
      Yield: 2 Servings
 
      4 sl Turkey breast (1/2")
           - (3/4 lb total)
      2 tb Lemon juice
    1/4 c  Olive oil or salad oil
    1/8 ts Salt
    1/8 ts Pepper
    1/3 c  All-purpose flour
    1/3 c  Parmesan cheese; grated
      2 tb Butter; up to 3 tb
 
  Some markets may sell sliced turkey breast. The alternative is to buy
  a half a turkey breast and slice off what you need for this recipe.
  The remainder of the breast can be roasted or poached to be used in
  sandwiches, casseroles, or salads.
  
  Place meat between two sheets of waxed paper or plastic wrap and
  pound 1/4" thick with smooth side of mallet. Mix together lemon
  juice, oil, salt, and pepper. Place pounded turkey in a shallow pan
  (or plastic bag) and pour over lemon juice mixture; cover and
  refrigerate at least 30 minutes or as long as overnight.
  
  Drain liquid from turkey. Mix together flour and Parmesan cheese; coat
  turkey generously with mixture and shake off excess. Heat 2 tb butter
  in a wide frying pan over medium high heat. Quickly cook turkey
  slices until lightly browned on both sides, 3 to 5 minutes per side,
  adding more butter if needed.
  
  Mary's Variation:
  
  I have made turkey schnitzel before I found this recipe. I didn't use
  Parmesan and just marinated the meat in milk for about 30 minutes.
  Pat meat not quite diy, dredge in flour, then egg, then dried bread
  crumbs. I would use a combination of oil and butter to fry it and
  went for a little darker brown than is indicated here. This sure
  beats the price of veal and we think it's every bit as good.
  
  Recipe by Mary Riemerman
  
  Recipe FROM: Sunset book, Cooking for Two
 
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